Margaret’s Pineapple Pork Chops
By Margaret Parsley Serves: 2-3, depending on pork chop
size
Ingredients:
2 Pork Chops
1 large Can diced pineapple
or pineapple rings in juice
1-2 small cans Pineapple
Juice
½-1 cup Brown Sugar
1 cup Teriyaki Sauce
Directions:
- Mix together Pineapple, juice, brown sugar and
teriyaki sauce. Marinate thawed
pork chops in sauce several hours to overnight in the fridge.
- Grill pork chops. (cooking in frying pan or
griddle will work also)
- Grill drained marinated pineapple until
caramelized (or use fry pan)
- Bring remaining marinade to a boil for use as
sauce and serve all over rice.
Notes:
I typically use as much as 1
large can of diced or rings of pineapple per 2 adults.
Add as much pineapple juice
as needed to cover pork chops.
Adjust brown sugar and
teriyaki sauce to taste. Measurements
are approximations as I usually use my nose to determine the right mixture.
